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Check your junk folder now, before you forget.

I've emailed you a login so you can come back to this later. It very often lands in junk or spam the first time. Find it, open it, and mark it as safe or move it to your inbox — that way everything else I send you actually arrives.

Still nothing after a few minutes? It's almost always a small typo in the email address — .con instead of .com, or gmai instead of gmail. It happens more than you'd think, and I have no way of spotting it from my end.

Don't sign up again — just message me and I'll fix it in a minute: [email protected] or @theyachtchef.

This isn't a cooking school. This is how you become a yacht chef quicker and more efficient than i ever was.

Right now you might be making $2,000 to $5,000 a month, pulling 13 to 16 hour days, cooking someone else's menu, and watching the money disappear before your next paycheck lands. That's not a money problem, that's a "where did it go" problem, and no amount of overtime in a land kitchen ever fixes it.

Yacht chef salaries start around $4,500 a month and run to $15,000 depending on the boat, plus tips of $300 to $1,000 a day on charter, with zero rent and zero food bills, and half the year off to actually enjoy what you've earned. Same knife skills, completely different life.

When I started thirteen, fourteen years ago, there was no information out there. Nobody telling you what it's actually like on board, how to provision, how to store, what it's like crossing the Atlantic for two weeks. I had to figure it all out myself, and I made plenty of mistakes along the way.

This course is everything I wish someone had handed me back then: provisioning, crew cooking, menu planning and everything in between, so you walk onboard already looking like you've done this for years, and skip the trial and error that sends most newcomers home empty handed.

This free module does one thing: it shows you what the job actually is. That is step one of six. The rest of the course is what tells you whether this life is yours — and if the answer is yes, it is also how you get onboard without becoming one of the roughly 80% who fly out, burn through their savings, and go home within three months without a job.

Before you move on.

That 80% don't fail because they can't cook. They fail because they did the right things in the wrong order — wrong certificate first, wrong port, wrong month, wrong CV, wrong time of year.

Knowing this life exists is one thing. Knowing the exact order to do it in, so you don't burn through your savings finding out the hard way, is what the full course maps out.

Meet Dean Harrison: 21 years as a chef, 14 of them at sea, climbing the yachting ladder from a 35m dive boat all the way to running the galley on an 88m charter yacht. It took him 14 years of trial, error and lucky breaks to get there — dive boat, a 40m that nearly ended his career, 30m sole chef, 37m sail yacht, 60m head chef charter, 68m head chef charter, then 88m head chef charter, one step at a time.

He started exactly where you are, cooking someone else's menu in a restaurant kitchen, wondering if there was more out there. There was. He just had nobody to show him how to get it — and it cost him eighteen months hiding on a dive boat after his first superyacht blindsided him.

This course exists so you don't need 14 years. Everything Dean figured out the hard way, filmed onboard 68m and 88m charter yachts so you can see it, not just hear about it, is broken down here. You can fast track straight past the slow climb and get to a rotational head chef position on a larger charter yacht a lot quicker than he ever could.

Before you move on.

Knowing you can do this is one thing. Knowing the exact ladder to climb — which boat, which rung, in which order — so you don't lose two years on the wrong boat like I did, is another.

That ladder is what the full course maps out, one step at a time.

Most people think cooking is the hardest part of this job. It isn't. It is maybe 20% of what actually decides whether you make it onboard. The rest is what nobody shows you.

The rest is everything nobody warns you about: living in a cabin the size of a closet with people you also work 13 hour days beside, running a full galley solo with no team to lean on, changing your menu three times in one afternoon because the guests changed their mind, and keeping your head straight through a two week Atlantic crossing. That's what makes or breaks a yacht chef, not whether you can plate a Michelin-style dish from scratch.

And that's actually good news. Most yacht food isn't from-scratch fine dining, it's built on provisioning, planning and systems, which means you don't need to be a Michelin chef to do this well. You need to be taught the parts nobody teaches.

If you're worried you're too old, too green, or not "chef" enough, that's the same doubt almost everyone here started with. The difference between the ones who make it and the ones who don't isn't talent. It's whether someone showed them how it actually works before they got onboard.

Before you move on.

Provisioning. Planning systems. A two-week crossing with no deliveries. I can name those for you in five minutes — and I just did.

Actually doing them, without sinking your first season, is what took me years. That is exactly what I filmed for you inside the full course, onboard, while it was happening.

Here's the trade you're actually making.

Land kitchen: $2,000 to $5,000 a month, 13 to 16 hour days, someone else's menu, maybe 7 to 28 days off a year, most of it spent recovering rather than living.

Yacht chef: salaries start around $4,500 a month and run to $15,000 depending on the boat, tips of $300 to $1,000 a day on charter, zero rent, zero food bills, and rotational contracts that hand you half the year off, actually off, to spend your money and see the world instead of clocking back in the next morning.

You'll wake up anchored somewhere new almost every week instead of saving all year for one trip. You'll write menus based on what guests actually want instead of running someone else's laminated card. And when the season's done, you come home with real savings, not an empty account waiting on the next payday.

This is the part of the job nobody shows you from the outside, and it's exactly why the full course exists: to get you from where you are now to living this, without the years it took Dean to figure it out.

Before you move on.

Everything above is real, and it is reachable. But almost nobody walks straight into a rotational contract on a large charter yacht. You get there one boat at a time, and the order you do it in decides whether that takes three years or ten.

That route — which boat, which season, what to say yes to and what to walk away from — is what the full course is.